may not apply in your situation, but what I did with a deboned caribou that I shot on a fly in hunt was keep the hind legs intact, and everything else was deboned and allowed to cool. I sprinkled everything but the backstraps with a salt/cure mix in the same proportions that I would need to make it into sausage later. Trimmed meat with cure /salt was stored in the shade in plastic bags. The salt and cure preserved the deboned meat and allowed me to keep that portion without worries, I hung the legs and backstraps in the shade in cotton bags and they made the trip OK. Don't think I'd go more than two weeks with this method though, and not in very warm weather either.
